Egg and lemon rice
Egg and lemon rice
Egg and lemon rice
5
1
Stefano Moraschini
Bring to a boil the broth and pour in the rice.
After a quarter of an hour, remove the pot from heat and quickly stir the rice the two beaten yolks with lemon juice past the strainer.
Put on the heat and finish cooking it again for three or four minutes without reaching a boil.
Serevite with grated cheese.
Calories calculation
Calories amount per person:
351
Ingredients and dosing for 4 persons
License
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